Ingredients
4 eggs 3 cups pastry flour 2.5 cups brown sugar 1 cup sunflower oil 1 cup yogurt
1/2 teaspoon salt
2 teaspoons vanilla extract
3 teaspoons baking powder
2 teaspoons cinnamon 2-3 cups raw finely ground carrots 1/2 cup of chopped walnuts
Recipe
Preheat oven to 180°C.
Grease bottom and sides of 24 cm round pan with shortening.
In large bowl, beat granulated sugar, yogurt, oil and eggs with electric mixer until blended.
Add flour, cinnamon, baking powder, vanilla extract and salt and mix until smooth.
Add the carrots and nuts and stir all the ingredients with a spoon.
Pour the previous mix into the prepared pan.
Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool it down for a couple of hours.
Frosting
Optionally, we could have a frosting on top.
In medium bowl, beat 200 g cream cheese, 1/4 cup butter and 3 ts milk with electric mixer. Add 1 cup of powdered sugar until smooth and spreadable. Frost the cake with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
